Blueberry Icebox Pie



1 1/4 cups reduced fat graham crackers, crumbled
4 teaspoons light butter, melted
1 1/2 cups blueberries, fresh or frozen, thawed
2 tablespoons lemon juice
Plain gelatin
8 oz reduced fat cream cheese
8 oz fat free cream cheese
14 oz fat free sweetened condensed milk
12 oz fat free whipped topping
Additional blueberries for garnish



Combine the graham cracker crumbs and butter in a bowl, then press into a sprayed 9" spring form pan and bake at 350F for 10 minutes.

In the meantime, puree the blueberries, strain and combine with the lemon juice in a microwavable bowl. Sprinkle the gelatin on top and let sit for 10 minutes. Microwave for 10 seconds to dissolve the gelatin, then process with the cream cheeses and sweetend condensed milk until smooth. Pour over the crust and chill until set. Top with whipped topping. Garnish at service with additional blueberries.


Serves 12